Greek Yogurt Banana Pancakes (Printable)
Fluffy, protein-rich pancakes made with Greek yogurt and ripe bananas, ready in just 25 minutes.
# What You Need:
→ Wet Ingredients
01 - 1 cup Greek yogurt, plain (full-fat or low-fat)
02 - 2 large eggs
03 - 2 medium ripe bananas, mashed
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons milk (dairy or non-dairy)
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 1 tablespoon sugar (optional)
08 - 1 ½ teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt
→ For Cooking
11 - Butter or oil for greasing the pan
# Steps:
01 - In a large bowl, whisk together the Greek yogurt, eggs, mashed bananas, vanilla extract, and milk until smooth and fully incorporated.
02 - In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - Add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix as this will affect texture.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges appear set.
06 - Flip pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Serve warm with desired toppings such as honey, fresh fruit, or maple syrup.
# Expert Advice:
01 -
- They somehow manage to be incredibly fluffy while still giving you that satisfying protein boost to start your day right
- The bananas do all the sweetening work so you can skip the guilt without sacrificing any comfort
02 -
- Overmixing the batter makes tough dense pancakes so stop as soon as the flour disappears
- Letting the batter rest for 5 minutes before cooking creates even fluffier results
03 -
- Test your skillet temperature with a drop of water it should sizzle gently not immediately disappear
- Mash your bananas really well so no chunks remain in the final pancakes